Apple crumble flapjacks – Golden flapjacks with a layer of juicy apple and raisins. Perfect on their own as a snack or smothered in hot homemade custard for a warming dessert.
When I first started Charlotte’s Lively Kitchen it was very much my project. Something I worked on when my husband (he’s called Jon by the way) was at work, and the boys were busy doing other things.
However over Christmas, during his holidays, Jon started showing a bit more interest. Then a couple of weeks ago he announced the he wanted to have a go a creating a new recipe – apple crumble flapjacks.
This flapjack recipe started life as a simple apple flapjack. However, the crunchy oats, cinnamon and layer of apple reminded me so much of an apple crumble (especially when I covered them in homemade custard) that I decided to rename them.
One major advantage of these flapjacks is that they don’t contain any flour. I don’t have anything against flour, I use it in many of my recipes. The problem is, when Jon sifts flour he seems to think that it needs to be done with a flourish, leaving a thin layer all over the kitchen that I (as his sous chef on this occasion) am then responsible for cleaning up. There’s no sifting here, so the mess stays at a minimum.
Another of my sous chef jobs is lining the baking tray (if you’ve seen his present wrapping you’d understand why!). Fortunately for this recipe all you need to do is cut a sheet of baking parchment slightly larger than the baking tray, and then when you fill the tin you simply push the mixture into the corners – simple.
As I said before, when my husband is cooking, I’m his sous chef. However, when I’m writing, he’s my sub-editor. I’m wondering whether to hit publish before he comes home from work and tells me I can’t say these things about him (because he’s actually pretty brilliant) 🙂
What do you think?
So here it is… My husband’s fabulous apple crumble flapjack recipe!
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Apple Crumble Flapjacks Recipe
INGREDIENTS
- 4 medium apples - about 400g
- 150 g raisins
- 250 g unsalted butter
- 4 tbsp golden syrup
- 100 g light brown muscovado sugar
- 500 g oats
- 1 tsp cinnamon
INSTRUCTIONS
- Pre-heat the over to 190ºC/170ºC fan.
- Line a baking tray with greaseproof paper (My tin is 20cm x 26cm).
- Peel and chop the apples (4 medium)
- Put the apple and raisins (150g) in a small pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
- Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
- Once the butter has melted, remove from the heat and add the oats (500g) and cinnamon (1 tsp) and stir until fully combined.
- Once the apple and raisins are soft, mash them until they are mushy.
- Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
- Add the apple and raisins to the tin and spread to form an even layer.
- Add the remaining oat mixture and press firmly into an even layer.
- Place in the oven and cook for 20 minutes until they are golden in colour and slightly darker around the edges.
- When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
- After 10 minutes, transfer to a wire rack to cool thoroughly.
- Serve.
NOTES
NUTRITIONAL INFORMATION
Mandy says
23 April 2019 at 1:22 pmI have made this recipe several times, and again today, when I have a few wrinkly apples that need using up. I then cut them up and put them in the kids lunch boxes
Torie says
19 March 2019 at 3:45 pmHaven’t made this yet but it’s definitely on the cards for this weekend. Wondering what size tin is best?
Charlotte Oates says
20 March 2019 at 3:46 pmThe tin I use is 26cm x 20cm (it should probably say that in the recipe, shouldn’t it! I’ll add it in).
Marion Cole says
18 January 2019 at 12:22 pmMade this recipe last week and found that 150g or raisins was to much for me I’m not a lover of them,and the apples to ages to soften but maybe I didn’t cut them small enough
I have two sister who tried them one said yummy and the the other sister said yuk, can’t please them all apart from the raisins in them they was very nice.
Deb says
17 March 2019 at 2:45 amMine fell apart. I’m thinking there was too much liquid from the apples. Does that sound right?
Charlotte Oates says
20 March 2019 at 3:42 pmIt could well be. It sounds like they could have done with cooking down a little longer on the hob.
Juliejams says
12 October 2018 at 12:18 pmFive Stars from me, these are delicious served out of the fridge cold, my husband can’t resist them and I have to stop him from eating the lot.
Sue jezzard says
22 September 2018 at 9:20 pmI’ve just made these for my husbands works charity bake off and they are fantastic. Easy recipe and great that you don’t have to keep scrolling back and forth for the measurements whist making them. They taste amazing will definitely make them again will add blueberries and apples for a change as I don’t like raisns
Charlotte Oates says
23 September 2018 at 3:53 pmOoh, I love the idea of adding blueberries, I’ll have to try that sometime. I started adding the measurements in the method for that exact reason, especially as I’m a bit of a messy cook and I don’t like touching the screen with sticky fingers!
Lisa says
8 September 2018 at 12:10 pmGorgeous recipe! An autumnal crumble/flapjack combo (and bonus, gluten free!) I like how you’ve included the ingredient amounts in the method, saves toggling back and forth.
Charlotte Oates says
10 September 2018 at 9:43 amThanks. I’ve always added the ingredients like that as I hate touching my phone with sticky fingers which I often have to do if the measurements are only included in the original ingredients list,
Natalie says
2 September 2018 at 8:22 pmLiterally my favourite flapjack recipe 5 star they are beautiful!
Emma says
20 June 2018 at 10:12 pmThese are simply delicious, if you like apple and cinnamon you’ll love these especially with ice cream